Just because I'd feel silly not writing about crab since I already mentioned it:
The crab was simply steamed in a large soup pot with 2" of water and steam rack for 10-15 minutes, just until the crab is warmed through since it is precooked. Try not to let the crab steep in the water otherwise some of the crabby flavor will seep out.
Onto the sides, first the taters:
adapted from Food Network
1 lb red potatoes (about 2-3 hand-sized potatoes. I made 6 for two of us because we love carbs)
3 to 5 garlic cloves, thinly sliced
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Using a wooden spoon as a cradle, place each potato in the spoon and make several slits into the potato top making sure not to slice completely through to the bottom. Place 3 garlic slices between slits at the crown of each potato. The potato prep took some time until I got a hang of cutting only 3/4 through the potato. I also added extra garlic between the slices.
|See how I pretty much sliced through that end piece on the lower left? Don't do that.|
Somewhat time intensive to prepare, Hasselback potatoes are a nice way to dress up a baked potato in some fancy pants.
Next time: Garlic Butter Roasted Mushrooms or "buttery nuggets of goodness"